1. Put the donkey-hide gelatin block into a food bag, mash the part, put it into a glass box and soak it in yellow wine for more than 24-48 hours until the donkey-hide gelatin becomes soft and melts;

2. Pour the mixed liquid of yellow rice wine and donkey-hide gelatin into a non-stick pan and simmer with low fire;

3. Add rock sugar, and keep stirring during the boiling process to make the rock sugar melt slowly;

4. Keep the fire low and turn it constantly until the donkey-hide gelatin liquid can hang the flag on the shovel;

5. In the process of boiling Ejiao, prepare a large glass container. In order to better demould, I laid tin foil and then coated it with oil.

6. Remove the stem of the dried rose and peel it into petals for later use;

7. After hanging the flag, pour in black sesame seeds and walnut kernels, stir them quickly and evenly, and immediately take them out of the pot;

8. Spread a layer of rose petals after taking out the pot, arrange and flatten them with your fingers while they are hot, let them stand overnight, then demould them, cut them into pieces of about 10g/ piece, and keep them in cold storage for 1 piece every day.